Cozy Veggie Pot Pie Soup Recipe for Chilly Days

When the weather turns chilly and the leaves start to fall, nothing warms the soul quite like a big bowl of Veggie Pot Pie Soup. Picture this: a creamy, dreamy concoction brimming with vibrant vegetables, cozy spices, and a flaky biscuit topping that practically sings comfort food. hearty autumn squash soup As the steam rises from your bowl, it wraps you in a warm embrace, reminiscent of those childhood days spent huddled under blankets while watching your favorite cartoons.

This soup is not just a dish; it’s an experience fueled by nostalgia and love. I can still hear my grandmother’s laughter as she stirred her famous pot pie filling on a rainy afternoon, claiming that “the secret ingredient is always love.” Now, every spoonful of this Veggie Pot Pie Soup sends me back to her kitchen, where the aroma of freshly baked biscuits filled the air—a perfect dish for cozy nights or unexpected gatherings with friends. crockpot chicken tortellini creamy crockpot potato soup rich sausage and potato soup.

I remember serving this Veggie Pot Pie Soup at a casual dinner party once, and the compliments were non-stop—honestly, I felt like a Michelin-star chef! For more inspiration, check out this chicken pot pie pasta recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Vegetable Broth: Choose low-sodium broth for better control over the saltiness without sacrificing flavor.

• Mixed Vegetables: A colorful medley of carrots, peas, and corn creates both visual appeal and flavor diversity.

• Potatoes: Use Yukon Gold for their buttery texture; they hold up well in soups without turning mushy.

• Onion: A sweet onion adds depth; sauté until translucent to bring out its natural sugars.

• Garlic: Freshly minced garlic amplifies flavor; avoid pre-minced versions for the best taste.

• Dried Herbs: Thyme and rosemary are classic choices that complement the savory elements beautifully.

• Flour: All-purpose flour helps thicken the soup; whisk it into your broth gradually for a smooth consistency.

• Milk or Cream: Use whole milk or heavy cream for richness; adjust based on dietary preferences.

• Biscuit Topping Mix (Optional): For those who want an extra treat, store-bought biscuit mix makes adding fluffiness easy.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Base: Start by heating a large pot over medium heat. Add a splash of olive oil and toss in chopped onions until they become soft and fragrant—about five minutes will do.

Add Garlic and Flour**: Stir in minced garlic followed by flour. Cook this mixture for another minute to remove raw flour taste while creating a roux.

Pile In The Veggies**: Add mixed vegetables and diced potatoes into your aromatic base. Stir everything together until combined evenly—this is where the magic starts to happen.

Pour In The Broth**: Gradually add vegetable broth while stirring continuously to avoid lumps forming. Bring this delightful mixture to a simmer; let it bubble away for about 15 minutes until veggies are tender.

Add Creaminess**: Lower heat and pour in milk or cream slowly while stirring constantly. This step transforms your soup from good to absolutely glorious with its rich texture.

Biscuit Topping Time (Optional)**: If you’re feeling adventurous, prepare biscuit topping according to package instructions during last five minutes of cooking soup. Drop spoonfuls onto simmering soup before covering pot—bake until biscuits rise golden brown!

Now that you’ve crafted this delicious Veggie Pot Pie Soup, it’s time to gather around the table with family or friends. Serve with crusty bread or enjoy solo—it’s comforting no matter how you choose! For more inspiration, check out this comforting cabbage soup recipe.

You Must Know

• This Veggie Pot Pie Soup is a cozy delight that warms the soul
• With vibrant vegetables and aromatic herbs, it’s not just a meal; it’s an experience that brings comfort to any table
• Perfect for chilly nights or a family gathering!

Perfecting the Cooking Process

Start by sautéing your onions and garlic to build flavor, then add veggies and broth. Simmer until tender, then stir in your creamy base for the ultimate comfort soup.

Add Your Touch

Feel free to swap in your favorite veggies or throw in some leftover chicken. A sprinkle of nutritional yeast adds cheesy depth without any dairy!

Storing & Reheating

Store leftover Veggie Pot Pie Soup in an airtight container in the fridge for up to three days. Reheat on the stovetop over medium heat, stirring occasionally until hot.

Chef's Helpful Tips

• To elevate your Veggie Pot Pie Soup, use fresh herbs like thyme and rosemary for added flavor
• Avoid overcooking the vegetables to maintain their vibrant textures
• For creaminess, consider coconut milk or a dairy-free heavy cream option for richness

There was that one time I made this soup for a gathering, and everyone went back for seconds. My Aunt Martha insisted it was better than her famous pot pie! Who knew soup could steal the spotlight?

FAQ

Can I make Veggie Pot Pie Soup gluten-free?

Absolutely! Use gluten-free flour or cornstarch as a thickener for this recipe.

How can I make this soup vegan?

Simply replace dairy with plant-based milk or coconut cream for a creamy texture.

What is the best way to thicken the soup?

You can blend part of the soup or add a cornstarch slurry for thickness.

Print

Veggie Pot Pie Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jessica
• Total Time: 40 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Warm up your chilly evenings with this comforting Veggie Pot Pie Soup, a delightful blend of creamy broth, vibrant vegetables, and a flaky biscuit topping. This recipe captures the essence of home-cooked nostalgia, delivering rich flavors and inviting aromas that will remind you of cozy family gatherings. Perfect for weeknight dinners or entertaining guests, it’s a heartwarming dish that everyone will love.

---

Ingredients

Scale 1x2x3x

• 4 cups low-sodium vegetable broth
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 medium Yukon Gold potatoes, diced
• 1 medium sweet onion, chopped
• 3 cloves garlic, minced
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 cup all-purpose flour
• 1 cup whole milk or heavy cream
• Optional: Biscuit topping mix (for fluffiness)

Cook Mode Prevent your screen from going dark

---

Instructions

1. 1. Heat a large pot over medium heat and add 2 tsp olive oil. Sauté chopped onions until soft (about 5 minutes).
2. 2. Stir in minced garlic and flour; cook for an additional minute to form a roux.
3. 3. Add mixed vegetables and diced potatoes; stir well to combine.
4. 4. Gradually pour in vegetable broth while stirring to prevent lumps. Bring to a simmer and cook for about 15 minutes until veggies are tender.
5. 5. Reduce heat and slowly add milk or cream, stirring constantly until creamy.
6. 6. For optional biscuit topping, prepare according to package instructions during the last five minutes of cooking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 5g
• Sodium: 620mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 30mg